Tuesday, August 4, 2020

Hungarian Wax Pepper Jam #FarmersMarketWeek

This pepper jelly is made using Hungarian Wax Peppers.  It is great mixed with cream cheese and served with crackers.  An easy and delicious snack or appetizer.

Hungarian Wax Pepper Jam

Welcome to Day 2 of Farmer's Market Week.......

Farmers Market Week logo

Tuesday’s Farmers Market Week Recipes

The last 2 trips to my CSA found me with about 4 oz. of Hungarian Wax Peppers.  I have made pepper jelly from Jalapenos many times and I thought why not try it with the Hungarian Peppers.  I am so glad that I did.  Very similar in taste with the Jalapeno Jelly but a beautiful golden yellow.

Hungarian Wax Pepper Jam

Since I was canning anyway I also made some Dill Pickles and Refrigerator Pickles because the cucumbers are growing like crazy in my garden right now and the CSA gives me several each visit.  Cucumbers are very inexpensive at the farmers markets right now and these are two great ways to preserve them.

#canning, #peppers, #jelly
Canning, Jelly
Yield: 20 oz.
Author: Wendy Klik
Hungarian Wax Pepper Jelly

Hungarian Wax Pepper Jelly

This pepper jelly is made using Hungarian Wax Peppers. It is great mixed with cream cheese and served with crackers. An easy and delicious snack or appetizer.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min


  • 4 oz.  Hungarian Wax Peppers
  • 2/3 c. cider vinegar, divided
  • 2 c. sugar
  • 2 oz. liquid pectin


  1. Stem and seed the peppers. Place into a food processor with 1/3 c. of the cider vinegar and puree until smooth.
  2. Place the remaining cider vinegar in a pan with the sugar and bring to a boil over high heat. Add the pepper mixture and cook for 10 minutes, stirring frequently.  
  3. Add the liquid pectin and continue to boil, stirring constantly for another minute.
  4. Divide the jam between sterilized canning jars. I used 3 (4 oz) jelly jar and 1 (8 oz) half pint jar. Seal with sterilized caps and rings and place into a boiling water canning bath for 10 minutes. Turn off heat and let remain in water bath for 5 more minutes before removing and allowing to cool.


Recipe from Ball Canning Jars

Nutrition Facts



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  1. I LOVE pepper jelly on cream cheese with crackers for an appetizer - it's so addictive! This looks wonderful!

  2. You are inspiring! I just ordered some pepper jam and I should have tried to make it instead. I like it on toast with peanut butter, among other things.

    be well... mae at maefood.blogspot.com

    1. I do like it on toast...I haven't tried it with peanut butter. That might be breakfast this morning.

  3. Pepper jelly with cream cheese is so yummy! I have not tried this pepper before, and this sounds so good!

  4. I cannot find the Hungarian wax pepper recipe... are you sharing? Thank you!

    1. I'm not sure what happened there but I put it back on the post. Thanks for letting me know Marcey.

  5. Love pepper jelly with cream cheese! When do you add the puréed peppers/vinegar mix to the rest?

    1. Tara, thanks so much for pointing out my booboo. I am fixing the recipe right now. I appreciate the heads up.

    2. Thank you! It happens :-)

  6. Could I make these with red hungarian wax peppers or would they be too hot? Someone just gave me a huge bag of them. Could I mix with my yellow hung wax peppers from my garden?

    1. I think you could mix and match any peppers in this jam. The heat factor is really individual taste. I like to mix my pepper jam with cream cheese so you can adjust the heat by adding more or less jam.

  7. Hi, saw your recipe for Hungarian wax pepper jelly. I’m going to make it but was wondering if I could use powdered pectin instead?

    1. I'm sure you could, just folllow the directions on the package and use accordingly.

  8. How many peppers is 4oz?!

    1. A kitchen scale is inexpensive and priceless when making recipes. Peppers come in many different sizes so it is best to use weight measurements.

  9. Is it 4 oz of peppers before taking stem and seed off?


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